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Brisket in Wine Sauce


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Brisket in Wine Sauce


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Brisket in Wine Sauce

Nothing compares to the rich flavor of brisket, plus this recipe couldn't be simpler to prepare; a guaranteed crowd-pleaser.


  • Prep Time : 9 min
  • Cook Time : 3 hour
  • Ready Time : 3 hour, 9 min


8 servings


  • 1 (2 1/2-pound) beef brisket, thick-cut
  • 1 tablespoon paprika
  • 1/2 teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 medium onions, sliced
  • 2 cloves garlic, peeled, halved
  • 1 1/2 cups ketchup
  • 1 1/2 cups dry red wine
  • 1 1/2 cups water


  1. Preheat oven to 325 degrees F.
  2. Rinse brisket. Place in roasting pan.
  3. Rub paprika, basil, salt and pepper into meat.
  4. Scatter onions and garlic over meat.
  5. In a medium bowl, mix ketchup, wine and water. Pour over brisket.
  6. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat.
  7. Bake, covered, at 325 degrees F for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190 degrees F for well done.
  8. Let stand at least 15 minutes before slicing diagonally, against the grain. Serve warm, and pass pan juices in a sauce boat.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




50 Responses to Brisket in Wine Sauce

  1. avatar says: Min K

    I haven’t checked the prep time (yet) but I think a ready time of 9 minutes is a WEE bit optimistic!

  2. avatar says: Jessica

    This recipe is delicious! I’m not usually a fan of brisket, but I couldn’t get enough. I also had a house full of 16 people that were fighting over the last few slices. It is truly a fall off the fork brisket.

  3. avatar says: nokia123

    I just made this recipe.I am not a quick cook but the prep time was nine minutes as stated, possibly even less.

    • LOVE that you came back to comment! I really appreciate it. I try to be as accurate as possible with the times and not speed through in an effort to post a shorter prep time. (In fact I am not actually super quick in the kitchen, I have been known to take my time both in the kitchen and out :-)

  4. What do you use, first r second cut brisket? Always my dilemma.

    • cooks in the know use 2nd cut — 1st cut is more expensive but is leaner 2nd cut has more fat – and will be more flavorful and tender and is the preferred choice among “chefs”

  5. Hi Jamie I have a question for you! I have made this brisket before and it has come out amazing. I want to
    Make it for rosh hashana. I’m having all together 8 people including my husband and I. I assume I need to get a 3 lb brisket or even a little bigger. Will this recipe come out the same way if its a little bigger? Thanks!

  6. Hi Arielle – I am so happy you love this recipe. So I always figure about 1/4 to 1/2 pound brisket per person. The general recommendation is 1/2 pound of brisket per person but if I am putting out a big spread with at least 2 main dishes, I find that 1/4 pound per is sufficient unless you want leftovers (which sometime I do!!!). So you can make your calculations based on these ranges/recommendations plus your menu. If you make a 3 pound brisket there is not need to adjust the recipe but if you’re brisket is larger than that I would adjust the other ingredients accordingly and in proportion. Brisket should take about 1 hour per pound so adjust the cooking time according to the weight of your brisket if larger than 3 pounds.

    • If my brisket is 51/2 pounds would I use 3 cups ketchup 3 cups wine & 3 cups water?
      Want to make for this 2014 holiday.

      • so sorry I am late to respond I totally missed this comment – yes (for a 5-6lb brisket) double everything. (Although you prob don’t need 6 onions 3-4 will suffice :-)

  7. Aren’t you supposed to slice it when it’s cold??

    • at the very least it should rest 15 minutes. even better if you can make ahead and slice it when it’s cold and reheat in the sauce… but not essential

  8. avatar says: lea klein

    This looks like an amazing recipe. Can I add red potatoes the same time I prep the meat or would they become too soft after cooking for the 3 hrs?

    • Hey Lea – small red bliss should take about an hour — so add the potatoes about 2 hours into the cooking time. please let us know how it turns out. enJOY!

  9. avatar says: Emily

    Hi, Can the brisket be frozen? Do i freeze is separate from the sauce or together? Thanks

    • absolutely! slice when cool and freeze together with the sauce. bring to room temp before warming – will be super soft!

  10. What ingredient in this recipe tenderizes the meat would it still be great if I lessened the ketchup so its not so sweet

    • yes no problem to cut back on the ketchup but note that this is not really a sweet recipe – the dry red offsets the ketchup.

  11. avatar says: galinaslp

    I always avoid recipes with wine, since there are so many choices… which company do you recommend? as specific as you can be please

    • We got this recommendation from one of our wine experts – I think the Herzog Reserve Alexander Valley Cabernet Sauvignon is perfect for the recipe and to drink with the meal.

  12. My house smells like heaven!!! I can’t wait for the seder.

  13. Using this for our second Passover in a row. This will be in our family forever!!!! We have a 4.2 lb brisket…thinking we’ll need about 4.5 hours? Thanks!

    • YAY YAY YAY!!!!! I love reading feedback like this. Thank you so much for taking the time to comment!!!!

  14. avatar says: rayzel

    Can I make this on the stove instead?

  15. avatar says: Aviva

    Wow the “Aermate” would be incredible for recipes that call for wine and only use a little no more waste!!

  16. avatar says: Ronnie

    Hi Jaime,
    I’m planning to make this tomorrow night but with a 5.5lb thin cut any recommendations for this type of size and thinness?

  17. avatar says: Madeleine

    Hi Jaime, This recipe is what introduced me to the Joy of Kosher web site a few years ago!

    I wanted to cook a brisket, did a google search for recipes and voila! there it was – the best brisket recipe *ever*.

    People rave about “my” brisket :) Now a question:

    Can I also cook this in a slow cooker? if so, how would I time it?

    Thanks so much. I love your recipes!

    • Madeleine…. YAYEEEE!!!!!! Thrilled everyone loves your brisket! And so happy to have you here. Ok – so, I haven’t tried it in a slow cooker but, in theory you should be able to cook it on high for 4 hours or on low for 8 hours or longer. Please come back and let us know how it comes out!

  18. avatar says: Malkah

    Jamie, can you do this in a crock pot?

    • yes in theory… I haven’t tested it but I believe an oven bag should keep it nice and moist

  19. avatar says: rivky

    I have a brisket that the weight is 4.22lb. do I double the recipe and the baking time for 6 hours?

    • I would do less than 6 since it’s not quite double/5lbs so about 5 hours should do it.

  20. avatar says: Alyse

    This recipe looks great. Why do you not sear the brisket first? Would it hurt if I do? Thanks!

    • Hi Alyse – just skipping the step to save time. NEVER EVER hurts to sear in fact only makes it better – you go girl – sear that brisket!

  21. I assume that the brisket you’re referring to is 1st cut brisket, am I right?

    • both 1st and 2nd work here but cooks “in the know” prefer 2nd cut bc it’s not as lean as 1st (but go with whichever YOU prefer :-)

  22. avatar says: shifra

    Hi, this recipe look delicious. Can I use it on a scotch fillet? Is it sweet or savory? Im making a sweet chicken so looking for a savory roast.

    • By Scotch Fillet do you mean “Rib Eye” the amounts here and preparation style are for a low and slow, braised, melt in your mouth style brisket/roast and not for quick cooking steaks. To answer your Q on the flavor this is more on the sweet side due to the ketchup.

  23. avatar says: Yifat

    Hi, I was wondering if you know how brisket is called in Israel? What number of cut is it? Can’t wait to try this for this upcoming Passover, thanks!

    • Hi Yifat! It’s #3 (“Tzli”). enJOY and Chag Kasher V’Sameyach!

  24. Thank you for posting this recipe. I have been searching for something similar to my mom’s recipe which I can’t seem to locate. It has been too long since I have made brisket (what with all the vegetarians or non-red meat eaters in our family). We are a smaller group this year for the seder so I thought I’d go with brisket. I prefer the non-sear method for ease.
    Two questions: can I substitute tomato sauce or paste for the ketchup; and if I make this a day ahead, do you have any advice for adding potatoes?
    Thanks again and happy holiday!

    • Hi Jenn in PA – sorry for the late response you can sub either or both for the ketchup just note that it won’t be as sweet of a sauce – but that’s all a matter of preference. I would add potatoes for the last hour of cooking and they will re warm nicely together with the brisket the next day (my preference if you must know and really cause I can’t hold myself back is to serve the soft saucey meat with crisp roasted potatoes, but again it’s a preference thing :-)

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